Citrus-Roasted Salmon with Spring Pea Sauce

 

Salmon seasoned with orange, lemon, and lime contrasts beautifully with a fresh-pea puree. Green peas—actually legumes, not vegetables—are high in protein and vitamin K, which boosts bone health.

 

Ingredients :

 

CITRUS-ROASTED SALMON

• 3 oranges
• 3 lemons
• Freshly grated zest of 1 lime
• 2 teaspoons sugar
• Coarse salt and freshly ground white pepper
• 1 teaspoon coriander seeds, crushed
• 1 side of wild Alaskan salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers
• 2 tablespoons extra-virgin olive oil
• Spring Pea Sauce (see below)
• Pea shoots or watercress, for garnish

 

Method :

 

1. Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into ¼-inch-thick rounds. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1½ teaspoons pepper, and the coriander in a small bowl.
2. Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.
3. Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temperature 20 minutes. Meanwhile, preheat oven to 400°F.
4. Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.
5. To serve, divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.

 

per serving: 432 calories; 4.9 g saturated fat; 13.4 g unsaturated fat; 109 mg cholesterol; 16.2 g carbohydrates; 36.8 g protein; 686 mg sodium; 3.6 g fiber

 

SPRING PEA SAUCE (MAKES ¾ CUP)

You can make this sauce with thawed frozen peas instead of fresh, in which case they don’t need to be blanched.

 

• 1⅓ cups shelled fresh peas
• 1½ cup loosely packed trimmed watercress (½ bunch)
• 1½ tablespoons cold unsalted butter, cut into small pieces
• Coarse salt

 

Method :

 

1. Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
2. Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with ½ teaspoon salt (or to taste). Serve warm.

 

per serving: 37 calories; 1.2 g saturated fat; .6 g unsaturated fat; 5 mg cholesterol; 3.5 g carbohydrates; 1.4 g protein; 123 mg sodium; 1.2 g fiber